Aebleskiver (Round, Filled Danish Pancakes)

From: Mr. Beetty

On May 3, 2009

Is there much better than a fresh aebleskiver with a drizzle of maple syrup and a sprinkle of cinnamon sugar? No, and if you disagree, you've never had one. I used this recipe for my first batch of aebleskivers, and I'm hooked! I made half of the recipe, used half of that for breakfast (for my boyfried and I), refrigerated the rest, then had that this morning. Wonderful both times! Tucking a berry inside was great, and when I get better at turning them I'd like to try doing some jelly, too. I did make a few changes: I added a bit more flour for a thicker batter and omitted the butter from the recipe. Fantastic nonetheless! I will try using wheat flour next time :o)

From: UnknownChef86

On Dec 29, 2008

I made these recently and they were a HUGE hit! I made a couple of changes due to supplies on hand and personal preference, as noted: I didn't have any buttermilk, so I substituted soured milk (2 tabl. vinegar in a 2 cup measure, filled measuring cup with half & half) and for the spices, I combined 1/4 tsp. cinnamon and 1/8 tsp. nutmeg. Also, after they were cooked, I let them cool for about a minute, then rolled them in powdered sugar. The soured milk subbed well, the spice combo was just perfect, and the powdered sugar was a very nice final touch. They're very much like a cross between a donut hole and a pancake. And I've gotta tell you...I honestly lost track of how many of these little critters I downed...(blush). They were very, very good! Next time I make them, though, I think I'll cut the batch down by 1/3 to 2/3, only because it's just DH and I...and I REALLY don't need as many as I had this time. LOL Also, I found that while they were incredible while warm...they weren't as tasty when cold. Making a smaller batch will help with that. Btw, I used a long wooden shish-kebab skewer to turn them and it worked perfectly. Thanks for posting such a great recipe, AB. I'll definitely be making these again!

From: Kumquat the Cat's friend

On Dec 28, 2008

I have mostly Danish relatives on my father's side, though the person who used to make these for us was a female friend of my grandfather and his brothers (only one sister, they were all from Denmark, of course). My family and I used to go visit her and her husband in upstate New York and this was by far the tastiest, and most memorable recipe she served us. She had a technique, which I could not replicate, of making a 3/4 turn and making these very round with a chunk of Granny Smith apple (about 1/4 inch or less) in the center. I wasn't successful at following her technique, but I managed to make ovoid shapes pretty well. Try to balance your aebleskiver pan so it's evenly heated. I had trouble with that and flubbed some of my pancakes, even on the last batch. My great aunt (not technically related) would serve with raw apple chunks in center (they cooked well) and powdered sugar, which of course is how I served it for Christmas morning 2008. My BF had it with maple syrup. Thanks, leftovers were yummy too. (P.S. My recommendation is to use a spoon, at first, at turning, but definitely use a spoon at removing in the end 'cause it's easiest and the shape just isn't ruinable at the end.) Oh, no, another P.S. for this I used a cast iron aebleskiver pan on a gas stove:D Sorry to be so wordy, it just happens like this on some great recipes. P.P.S. again, I recommend filling to top as that makes rounder aebleskivers.

From: cookingcarey

On Sep 30, 2007

These were great just dipped in warm syrup. Turning them definitely takes practice, but once you get it right they are fun. I found that using a small ice cream scoop is a good way to get the right amount of batter into the pan. I can't wait to make them again and try filling them.